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+ servings
Leftover Turkey chili made with pumpkin puree, black beans, and butternut squash. A perfect way to use up leftover turkey.

Leftover Turkey & Pumpkin Chili

Jennifer Lynn-Pullman
Use of leftover turkey breast and warm up with this easy to put together turkey chili.
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Dish
Cuisine American
Servings 6
Calories 385 kcal


  • 1 tablespoon olive oil
  • ¼ onion diced
  • ½ bell pepper diced (I used yellow)
  • 1 clove garlic minced
  • 1 can black beans drained and rinsed
  • ½ cup frozen butternut squash
  • ½ can pumpkin puree not pumpkin pie filling
  • 1 can diced tomatoes 15 ounce
  • 2 cups low sodium chicken broth
  • 2 cups cooked turkey breast cubed
  • ½ teaspoon dried parsley
  • teaspoon chili powder
  • ½ teaspoon dried oregano


  • Heat olive oil in a medium Dutch oven.
  • Saute onion, bell pepper, and garlic over medium heat for about 5 minutes or until vegetables are soft.
  • Add remaining ingredients.
  • Reduce heat to medium-low.
  • Simmer for 20-25 minutes.
  • Serve with optional low-fat sour cream and cheddar cheese.


Serving: 1cupCalories: 385kcalCarbohydrates: 19gProtein: 62gFat: 7gSaturated Fat: 1gCholesterol: 140mgSodium: 570mgPotassium: 1115mgFiber: 5gSugar: 3gVitamin A: 7205IUVitamin C: 23.4mgCalcium: 90mgIron: 3.8mg
Tried this recipe?Mention @nourishedsimply